枝竹豆腐火腩煲

材料：
燒肉半斤
枝竹1包
豆腐1磚
薑片4片
乾葱3粒
蒜粒3粒
葱段
蠔油1湯匙
麻油1茶匙
生粉芡 適量
水 少許

做法：
1.
燒肉切件，枝竹放在水內浸至軟身，瀝乾水分後切小段。豆腐切小件，放鹽水浸，乾葱去皮切碎，葱切段，薑去皮切件。
2.
下油，油滾熱，放入豆腐煎至兩面金黃色，盛起。
3.
下油，油滾熱，爆香蒜頭、薑片和乾葱，放入燒肉炒勻。加枝竹炒勻，加少許的水煮滾，加蓋煮5分鐘。
4.
加豆腐、葱段快速拌勻，加蠔油、麻油調味，倒入生粉芡煮至濃稠，即成。

Bean Curd Sheet, Bean curd and Roast Pork Pot
Ingredients:
300g roast pork
1 pack of bean curd sheet
1 bean curd
4 ginger slices
3 shallot
3 garlic
Spring onion
1 tbsp oyster sauce
1 tsp sesame oil
corn starch
Little water

Steps:
1.
Slice the roast pork and soak the bean curd sheets until softened. Drain and cut into small sections. Cut the bean curd into small cube and soak in salt water. Peel and mince the shallot. Section the spring onion Peel the ginger and cut in pieces.
2.
Heat oil to boil. Saute the bean curd until it turns to golden color for both sides.
3.
Add oil and cook to boil. Sauté the garlic, sliced ginger and minced shallot until fragrant. Add roast pork and stir fry. Add bean curd sheet and stir fry well. Pour in little water and cook to boil. Cover with lid and cook for 5 minutes.
4.
Add bean curd and sectioned spring onion, stir fry quickly. Season with the oyster oil and sesame oil. Add corn starch water and cook till thicken. Ready to serve.

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